Categories
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Grilled Fruit Platter with Citrus 'Butter' |
Tips: Serve with a light sauce of 1 1/4 cups
tropical fruit juice thickened with 2 tsp
arrowroot.
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Yield:4
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INGREDIENTS: |
| 1 |
baby pineapple |
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| 1 |
ripe papaya |
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| 1 |
ripe mango |
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| 2 |
kiwi fruit |
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| 4 |
finger bananas |
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| 4 tbsp |
dark rum |
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| 1 tsp |
ground allspice |
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| 2 tbsp |
lime juice |
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DIRECTIONS:
- Quarter the pineapple, trimming away most of the leaves, and place in a shallow dish. Peel the papaya, cut it in half, and scoop out the seeds. Cut the flesh into thick wedges and place in the same dish as the pineapple.
- Peel the mango, cut either side of the smooth, central flat pit and remove the pit. Slice the flesh into thick wedges. Peel the kiwi fruit and cut in half. Peel the bananas. Add all of these fruits to the dish.
- Sprinkle with the rum, allspice, and lime juice, cover, and leave at room temperature for about 30 minutes, turning occasionally, to allow the flavors to develop.
- Meanwhile, make the citrus butter. Place the low-fat spread in a small bowl and beat in the lime rind and sugar until well mixed. Chill until the butter is required.
- Preheat the broiler. Drain the fruit, reserving the juices, and arrange in the broiler pan. Sprinkle with the sugar and broil for 3-4 minutes until hot and just beginning to char.
- Transfer the fruit to a serving plate and spoon the juices on top. Serve the fruit with the lime butter.
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